22 September 2015

Tacos with roasted pattypan squash and soya mince chilli

I really love tacos with various vegetable fillings, so I made some
again. I filled these taco shells with roasted pattypan squash, soya
mince chilli and cheese. I also got the opportunity to taste my new
smoky chilli paste with them, Gran Luchito, which was really
good. That little jar is going to disappear in no time.

Here is my taco recipe:

Ingredients

1 pattypan squash

Olive oil

1 large onion

4 cloves garlic

1 can black beans

400 g tomatoes

Ground cumin

Ground coriander

Chilli flakes

Smoked paprika

Cocoa powder

Tomato purée

Fresh coriander

100 g grated cheese

½ cup dried soya mince

12 taco shells

Method

Cut the pattypan squash into cubes, brush them with olive oil and
roast in the oven until done with roasting marks.

Chop the onion, garlic and tomatoes. Cook the onion and garlic in
olive oil until soft, add the black beans and ground cumin, ground
coriander, chilli flakes and smoked paprika. Stir for a couple of
minutes and then add the tomatoes. Let simmer under lid for about 30
minutes. Add the cocoa powder, tomato purée and a little bit of the
grated cheese into the pot.

Cook the dried soya mince as instructed on the packet. Mine needs to
be boiled in water for a couple of minutes and then it can be pan
fried. Add the mince after the frying into the chilli.

Also add the roasted pattypan squash cubes into the chilli, or keep
them separated, if preferred.

Put the mixture into the taco shells, add some cheese and fresh
coriander on the top and bake in the oven until the cheese has
melted.

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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